Zucchini, Corn and Quinoa Salad

This mouth-watering summer salad features zucchini, sweet corn and plump cherry tomatoes. Fluffy cooked quinoa gives it a protein boost and a zesty lime dressing ties it all together for an irresistible 

1. In a small pot, add the quinoa and 1 cup of water. Bring to a boil and reduce to a simmer. Let cook for 15-20 minutes, until the water is completely absorbed and the quinoa is soft and fluffy.

2. Meanwhile, heat olive oil in a large pan and sauté the onion until soft and translucent. Add the zucchini and cook on medium heat until softened. Add the corn and cook on medium-high heat until the vegetables are lightly blackened, but not burned.

3. Remove from the heat and place the sautéed vegetables in a large bowl. Add the cooked quinoa and chopped tomatoes. 

4. In a small bowl, whisk together all of the dressing ingredients. Pour over the salad and toss. 

5. Garnish with chopped parsley and serve.